Manhattan-Style Fish Chowder

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2 tablespoons butter

2 3/4 cups chopped onion

1 cup chopped carrot

3/4 cup chopped celery

3 garlic cloves, minced

1/4 cup tomato paste

1 cup dry white wine

2 cups chopped peeled red potato

2 cups water

1 tablespoon chopped fresh or 1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 (8-ounce) bottles clam juice

1 (28-ounce) can diced tomatoes, undrained

1 bay leaf

2 pounds halibut fillets, skinned and cut into 1-inch pieces

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